home Culinary recipes Culinary dishes Tea recipes Green tea from the leaves of garden and wild plants, dried strawberry tails

Green tea from the leaves of garden and wild plants, dried strawberry tails (page 2)

filirina
Svetyashka, but how delicious it will be to drink its own seagulls in winter and remember the summer!
Light
Quote: filirina
Svetyashka, but how delicious it will be to drink its own seagulls in winter and remember the summer!
filirina, Irina, have to
Nadyushich
Quote: elena kadiewa

And show?
And try?

Green tea from the leaves of garden and wild plants, dried strawberry tails
Light
And I have white tea
Green tea from the leaves of garden and wild plants, dried strawberry tails
filirina
Quote: Glow
And I have white tea

Wow! Svetiashka, what is this made of?
Light
Quote: filirina
Wow! Svetiashka, what is this made of?
filirina, Irina, pear, cherry, apple and mulberry drip. Maybe it's overdried or overdried?
Nadyushich
Light, maybe because of the temperature? You were less tormented, but my heating turned out to be 72 degrees. I popped the thermometer with which the sausage is made. But the tea turned out to be aromatic and tasty. Maybe it's not green, but half-black? : girl_pardon: h
filirina
Quote: Glow

filirina, Irina, pear, cherry, apple and mulberry drip. Maybe it's overdried or overdried?

And you brew it in a glass ??? If so, this is not an option for a garden mix. It is better to let it brew in a thermos. I brew in a tea maker, so all my teas are dark-brewed, except for steamed mono mulberry, it is brewed with emerald green.
Light
Nadyushich, Hope, I put it on the second day again in the MV for "maintaining t" for 12 hours. In the morning I took it out and immediately cut it, dried it. Fragrant to me smells of pear, neighbor said - cherry.


Added Monday 13 Jun 2016 10:26 AM

Quote: filirina
It is better to let it brew in a thermos.
filirina, Irina, my thermoses are "full of holes". Glass squeezes the tea out, but t holds, and iron does not.
Radushka
I have cherry season now. First I tear what I reach with my hands, then from the ladder, and then I go for the saw! Therefore, the leaves are harvested in parallel with the berries. Mulberry leaves in the freezer since last year. I want to try to make a green mix of mulberries and cherries. I’m thinking ... And if, after languishing, we twist and not cut? A lot of space is needed for the cut!
Nadyushich
Quote: Radushka
And if, after languishing, twist, and not cut? A lot of space is needed for the cut!
I've also thought about it, and it will be easy to twist, but won't there be a mess?
And raspberries, probably, will be delicious stewed and granules can turn out. Must try with raspberries.
filirina
Quote: Nadyusic
and it will be easy to twist, but will it not be smeared

No, there will be no smear. She tormented the mulberry for 12 hours at 60 degrees, then minced it. The flight is normal!
Nadyushich
Irina, thank you! Has given confidence, tomorrow I will go for raspberries.
Radushka
Irina, Thank you! Tomorrow I'll put mulberry and cherry to languish! By the way, why tomorrow? TODAY! And I'll dry it tomorrow!
Nadyushich
I made Ivanushka stewed, today I brewed it, the color is beautiful, there is a slight sourness in the taste, I removed it for a long time to see what will happen to him next. Yes, after languishing, about 10 hours, I twisted it, fermented for an hour and dried it as usual.
filirina
Quote: Nadyusic
fermented for an hour
Nadia! Why fermentation after languishing? Or have I missed something? After languishing, I immediately go to the meat grinder and immediately to dry!
Radushka
filirina, Irina, I also did not understand. Dried immediately
filirina
Quote: Radushka
also did not understand. Dried immediately
Well, yes, why soar then? Well this is fermentation, current at a different temperature and slightly different processes!
Light
Quote: filirina
Why fermentation after languishing?
Here Olga writes.
Quote: MariV
Light, yes, then for fermentation - not very long, because the leaves have already been processed, and for drying.
I understood what was needed. But I remembered that I hadn't fermented. Cut and dry immediately.
Lasto4ka
And who was grindering after languishing?
filirina
I grind after languishing! They go as in a song. The leaves become softer and 2 kg of the leaf in one go fly into the meat grinder, even without resting it!
Lasto4ka
Oh, wonderful! I love grinder tea!
Can I soar after the freezer? Or right after withering?
filirina
Sveta, don't dry it. Fresh steam. It will immediately dry up and ferment there. Two in one bottle. I don't use a tea freezer. I consider it an extra option.
mironirina
Oh, the trees are green, the head is spinning! And you don't need to dry and fermentation takes place at such a high temperature ... A complete departure from the classic recipe!
Light
Quote: filirina
Sveta, don't dry it.
And I dried the leaf before fermentation in a slow cooker.
filirina
Svetiashka, why? He gives off excess moisture in the cartoon!


Added Thursday, August 11, 2016 3:32 PM

Quote: mironirina
A complete departure from the classic recipe!

So the recipe is then Chinese! Zachariy spied on it from the Chinese!
ANGELINA BLACKmore
Good day, everyone !!!
In my slow cooker, the temperature on the "Simmering" program is 70 + \ - 2 * С.
Is it possible to languish in such an environment? Open the valve or not? Is it possible to simmer already minced granules?
Linadoc
Quote: ANGELINA BLACKmore
In my slow cooker, the temperature on the "Simmering" program is 70 + \ - 2 * С.
Sure you may! An excellent T for languor.
Quote: ANGELINA BLACKmore
Open the valve or not?
Open. Otherwise, he does not languish, but steams. In the bath
Quote: ANGELINA BLACKmore
Is it possible to simmer already minced granules?
I do not know, I have not tried it. They can fall apart.
And withering is a must! But fermentation after languishing is meaningless, since the leaves are already sterile, there is nothing to ferment with. If then these stewed leaves are added to the mix to the non-stewed ones, scroll everything together, then you need to ferment as usual. Microbes from not simmered will come running. I sometimes do this option, it's delicious. Although the hardening method is still easier and tastier.
But I like the stewed tea itself, how green is definitely good in the heat!
ANGELINA BLACKmore
Linadoc, oh, thanks for the help. I will try this option as well. I liked the idea with the mix. Can any garden plants be tormented?
Linadoc
Quote: ANGELINA BLACKmore
Can any garden plants be tormented?
So far, not all flavors have been tried. From what I have tried, I only liked raspberries. All the rest are much more aromatic and tasty according to the Zacharias hardening method.
Elena_Kamch
I read all four pages and did not see the answer about strawberry tails ...
Has anyone tried to do something out of them?
I think to dry, not to dry, or just to dry ...
Natalo4-ka
Lena, I just dried, I didn't even cut.
filirina
Helen, I just dry it too, if I don't make anything from tea along the way. And if there is something, then I grind it, I don't wither. The tails are usually dryish, not as juicy as the leaves.
Elena_Kamch
Natalo4-ka, filirina, girls, thanks for the answers!
And how do they feel in tea, give their aroma? And then I don't have many strawberries, so I'm thinking, to dry small batches or more troubles ...
And, yes ..., answering a dumb question .. strawberries have only recently gone
filirina
Helen, to be honest, with our abundance of all sorts of different leaves, I dry them purely out of principle, so as not to throw them away. They do not give much aroma, rather color and taste. If you want a strawberry flavor in tea, then you need to dry the berry, and then add it to the tea when brewing a little. Then there will be a clear strawberry flavor!
Strawberries in mid-August just gone is it always like this? Or is this summer this year so abnormal?
Elena_Kamch
Quote: filirina
it's always like that? Or is this summer this year so abnormal?
It's always like that
Thanks, I understand. I'll just try to dry it.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers